Stevia extract is great in coffee, tea, chai lattes or pumpkin lattes. By making it yourself, you avoid not only the hefty price tags of the commercial versions but also the bitter aftertaste in the bleached store versions. Like all extracts, you only need a drop or two to sweeten. If you have a small amber glass jar with a dropper, this is an excellent way to store it.
- Quart or pint glass jar with lid (both boiled to sterilize)
- fresh or dried stevia (Leaf only, as the stems can cause bitterness)
- enough vodka, rum or everclear to fill the jar (at least half of the total size of the jar)
- a cheesecloth or fine mesh strainer
- small sauce pan
- Put the fresh or dried stevia leaf in the jar, filling it ⅔ full.
- Pour vodka/rum/everclear over the leaves to fill the jar and put the lid on tightly.
- Put in a place where you will see it and leave for 36 hours, shaking occasionally. (I put on the counter and shake every time I’m cooking) Leaving it for longer than this seems to make it bitter.
- Strain the liquid into the small sauce pan (it will be greenish-brown)
- Turn heat on low and bring to a simmer. Important: do not boil! It will ruin the taste!!!
- Simmer for about ½ an hour, stirring constantly and making sure not to boil. It will thicken. When it gets to your desired thickness, remove from heat.
- Store in small jar in the fridge for up to 3 months.
***If you used water to make your extract, be sure to keep in the refrigerator and use within 2 weeks.
Gourmet | November 2004
Yield: 4 servings, Active time: 15 min, Total time: 25 min
- 2 fennel bulbs (10 to 12 oz. each)
- 1 1/2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup white wine or chicken broth (whichever is on hand)
- 1/4 cup water
- Cut off and discard stalks from fennel bulbs. Cut bulbs lengthwise into 1/2-inch-thick slices, leaving core intact.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown fennel slices well, turning over once, 3 to 4 minutes total.
- Reduce heat to low. Sprinkle fennel with salt and pepper, then add wine/broth and water. Cook, covered, until fennel is tender, 10 to 12 minutes.
- Try adding a dash of cream with the other liquids, or top with freshly grated parmesan cheese or substitute this week’s lavender salt in the recipe.
Lavender Salted Caramel Sauce
This salted caramel sauce is good on everything! Drizzle it over ice cream, dip apples in it, whip it into a buttercream frosting, or my favorite, just eat it by the spoonful.
Prep Time: 2 minutes, Cook Time: 15 minutes, Total Time: 17 minutes, Yield: 1 1/2 cups
- 1 cup sugar
- 6 tablespoons unsalted butter, cut into chunks
- 1/2 cup heavy whipping cream
- 1/4 cup water
- 1 1/2 teaspoons Lavender sea salt
- Heat sugar and water in a 2-quart or 3-quart saucepan over medium-high heat. Stir to help the sugar dissolve, but stop stirring when the sugar comes to a boil. You can swirl the pan a bit if you want.
- When the liquid sugar hits a dark amber color, add all the butter to the pan. The mixture will foam up and thicken. Whisk until the butter has melted. Once the butter has melted, take the pan off the heat.
- Add the cream to the pan (the mixture will foam up again) and continue to whisk to incorporate.
- Add the Lavender sea salt and whisk until caramel sauce is smooth.
- Variation: If making Bourbon Salted Caramel Sauce, add 3 tablespoons of bourbon at this time.
- Let cool in the pan for a couple minutes, then pour into a glass jar and let cool to room temperature. Don’t worry if the sauce seems a bit too thin at first, it will thicken as it cools. Store in the refrigerator for up to 2 weeks. Warm before serving to loosen it up again.
Lemon Verbena Dressing
Epicurious | February 2000, by Gerard Maras, Gerard’s Downtown, New Orleans, LA
Yield: Makes 2 (appetizer) servings
- 1 large egg yolk, room temperature
- 1 teaspoon water
- 3/4 cup olive oil, more for dressing greens
- 1/4 cup vegetable oil
- 1 to 2 tablespoons lemon verbena, cut in chiffonade
- Juice of 1/2 lemon
- Salt & Pepper
- In a stainless steel bowl combine egg yolk and water. Whisk to combine. Add oil in a slow, steady stream until the dressing is emulsified and thick enough to coat the back of a spoon. Add the verbena and lemon juice. Season with salt and pepper. Set aside for 10 minutes to let flavors combine.
***Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Awesomely Old-Fashioned Butter
You can make this butter with heavy cream purchased from the grocer, but if you have access to raw milk, use the cream that rests on top, instead. This is a great activity for kids of all ages, but does take 20-30 minutes of continuous, vigorous shaking. You can also use an upright mixer with a whisk, a food processor, a blender, or a butter churn, but for this recipe, we are using an item that is likely on hand for everyone.
You Will Need:
- 1 jar with lid ( a small 4 oz. jar is great for little ones )
- Heavy Cream
- Salt ( optional )
- Herb blend (fresh or dried – optional )
- A fine mesh strainer
- A large bowl
- A wooden spoon or paddle
- Fill your jar halfway with cream, cap with lid
- Commence shaking
- And shaking
- And shaking
- The cream in your jar will start to thicken and look like whipped cream. Keep going!
- You will end up with a knob of butter as the fat molecules in your cream separate from the liquid ( buttermilk )
- Place your fine mesh strainer over the bowl and strain the buttermilk off of your butter. Don’t discard! An added benefit of this method is you now have buttermilk to cook with! Put your knob of butter back in the jar and press with wooden spoon or paddle to release more buttermilk, then add that to your bowl of buttermilk as well.
- Store your buttermilk in the refrigerator for about 1 week.
Depending on the amount of butter you made, this next step is optional. This is to remove any excess buttermilk, which will help your butter to “keep.” If you just made a small batch, then you are likely to use up all your butter before it has a chance to go off.
- Place your butter in a bowl and pour ice cold water over top, then knead with the paddle or your hands. The water will become murky, strain this off, but don’t add it to your buttermilk! Repeat this process about 4 times, until your water runs clear.
- Success! Now you have homemade butter. Enjoy your butter as is, mix in salt, to help preserve it, mix in the herb butter blend* provided, or mix in any herbs you might wish.
- Whatever you do, make sure you have some right now!
- Store in your refrigerator for about 1 week.
*The dried herb butter blend provided to you is 1 heaping teaspoon of Chives, Basil, Parsley, Tarragon, Rosemary, Marjoram, & Garlic Powder. Add this, plus ½ teaspoon lemon juice to a ½ lb. butter.
Epicurious | June 2013
By: Miche Bacher, Cooking with Flowers, Mali B Sweets
Yield: Makes two 12-inch pizzas
Nasturtium petals are unexpected in pizza crust, but their peppery essence works so well. I like mine served without sauce, with lots of toppings, but to each his own.
Nasturtium Flower Dough
- 1 cup warm water
- 1 tsp. sugar
- 2 Tbsp. extra-virgin olive oil, plus more for pan
- 1 ¼ tsp. active dried yeast
- 2 ½ cups high-gluten bread flour
- 1 cup semolina flour,* plus more for dusting
- 1 ½ tsp. salt
- 1 cup nasturtium flowers
- *If you can’t find semolina, substitute high-gluten bread flour.
- About 3 tablespoons extra-virgin olive oil
- 1/3 cup herb flower pesto*
- About 4 ounces goat cheese
- 1/3 cup nasturtium flowers
- Other toppings of your choice
- Put warm water, sugar, and oil in the bowl of a mixer fitted with the dough hook. Add yeast and let it sit for 10 minutes, until mixture foams. In a medium bowl, stir to combine flours, salt, and nasturtium flowers. Sprinkle flour mixture into yeast mixture. Mix on low speed for 5 minutes, until dough is smooth and bouncy. Cover the bowl with a cotton kitchen towel and let stand for about 1 hour, or until dough has doubled in volume.
- Turn dough onto a surface dusted with flour and knead by pushing it away from your body with the heel of your hand, folding it over, and repeating about 12 times. Divide dough into two balls. At this point, dough can be baked or stored for up to 2 days in the refrigerator on a baking sheet covered with plastic wrap.
- Preheat oven to 450°F. Rub two baking sheets with olive oil and dust with semolina flour. Stretch out each dough ball by tapping and pressing outward from the center with your fingertips. Transfer to prepared baking sheets. Cover with toppings of your choice. Bake pizzas for 20 to 25 minutes, rotating sheets halfway through baking so the dough browns evenly. Slice, serve, and enjoy.
*Make a flower pesto as you would any other, combining garlic, parmesan, nuts and olive oil along with your edible flowers.
Fried Zucchini Blossoms
Bon Appétit | July 2011
By The Bon Appétit Test Kitchen
In Italy, fried zucchini blossoms are the jalapeño poppers of the jet set. Crunchy, salty, and utterly addictive, they go perfectly with an aperitivo, from a Bellini to a Negroni.
- Vegetable oil (for frying)
- 1 ¼ cups all-purpose flour
- 1 tsp. kosher salt
- 12 ounce chilled Pilsner, lager style beer, or club soda
- Zucchini blossoms (stamens removed; about 2 dozen)
- Sea salt
- In a large pot, heat about 2″ oil over medium heat until a deep-fry thermometer reads 350°.
- Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (some small lumps are welcome—don’t overwhisk or you’ll deflate the batter).
- One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2–3 minutes total.
- Transfer to paper towels to drain. Sprinkle with sea salt and devour while hot.
- For an even lighter, crispier crust, fold 3 stiffly beaten egg whites into batter and proceed as above.
- Stuffed blossoms are a favorite in Italy. To fill about 16, combine 1 cup ricotta, 1 tablespoon freshly chopped mint, and 1/2 teaspoon finely grated lemon zest in a bowl. Season with kosher salt and freshly ground black pepper. Using a spoon, fill each blossom with about 1 tablespoon ricotta mixture, then dip in batter and fry as above.
- Try a slice of mozzarella, some chopped basil, oregano, chives, or other savory herb. Season with kosher salt and freshly ground black pepper, then dip in batter and fry as above.
Grilled Zucchini Salad with Purslane and Tomato
Gourmet | August 2002
Yield: Makes 2-3 first-course or side-dish servings
Active Time: 30 minutes
Total time 30 minutes
- ½ teaspoon finely grated fresh lemon zest
- 1 ½ Tbsp. fresh lemon juice
- ½ Tbsp. finely chopped shallot
- 1/8 tsp. Dijon mustard
- 1/8 tsp. salt
- 3 Tbsp. cup extra-virgin olive oil plus additional for brushing zucchini
- 1/8 tsp. black pepper
- 1 ½ Tbsp. chopped fresh flat-leaf parsley
- 2 zucchini (1 3/4 to 2 lb total), halved lengthwise
- 1-2 cups purslane, thick stems removed
- 5 oz. pear or cherry tomatoes, halved lengthwise
- Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill.
- Make dressing, Whisk together zest, lemon juice, shallot, mustard, and salt in a small bowl. Add oil in a slow stream, whisking until dressing is emulsified. Whisk in pepper and parsley.
- Grill zucchini, Lightly brush zucchini all over with oil. When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill zucchini, cut sides down first, on lightly oiled grill rack, uncovered, turning once, until zucchini are just tender, 8 to 12 minutes total. Transfer to a cutting board and cool slightly, then cut diagonally into 1/2-inch-thick slices.
- Toss zucchini with purslane, tomatoes, and dressing in a large bowl. Serve immediately.
Zucchini can also be grilled in a lightly oiled well-seasoned ridged grill pan over moderately high heat. Cooking time may differ slightly.
Purslane and Avocado Tacos with Pico de Gallo
Epicurious | June 2014
By Kemp Minifie
Yield: Makes 4 tacos
Purslane has long been considered a weed, but it is increasingly showing up for sale in bunches at farmers markets. Meanwhile, Mexicans have known about its healthful properties for hundreds of years and they eat it both raw and cooked. In Mexico it’s called verdolagas. Cooking mellows its tang and shrinks it, which means you can eat more of it! Paired with avocado and a tomato relish, this is a super-healthy vegetarian snack or main dish.
For Pico de Gallo:
- ½ pint grape tomatoes, quartered
- ¼ cup chopped white onion
- ½ Tbsp. lime juice, or to taste
- 1 tsp. minced fresh Serrano chile, or to taste
- 1/4 cup chopped cilantro
- Freshly ground pepper
- 1 large garlic cloves, finely chopped
- ½ Tbsp. olive oil
- 1-2 cups purslane, including tender upper stems
- 4 fresh corn tortillas
- 1 avocado
- ¼ cup crumbled cotija cheese, or to taste
- cilantro sprigs and lime wedges for serving
Make Pico de Gallo:
- Combine tomatoes, onion, lime juice, chile, and cilantro in a bowl and season with salt and pepper. Let it stand while assembling the tacos.
- Cook garlic in oil in a 12-inch heavy skillet over medium heat, stirring, until pale golden. Add purslane with salt to taste and cook, stirring, until wilted and tender, about 3 minutes. Transfer to a sieve set over a bowl and let it drain.
- Have a folded kitchen towel ready for the tortillas. Heat a 10-inch cast-iron skillet over medium heat until hot, then heat a tortilla, keeping the others covered, flipping it occasionally with tongs, until it puffs slightly and gets brown in spots, 1 to 1 1/2 minutes. Transfer tortilla, as toasted, to towel, enclosing it, and repeat with remaining tortillas. Keep them warm in towel.
- Quarter avocado lengthwise and remove pit, then peel. Cut each section into thin slices (lengthwise or crosswise, it doesn’t matter) and season with salt.
- Assemble tacos by spooning some purslane into a folded taco and topping it with avocado slices, cotija cheese, cilantro sprigs, and pico de gallo. Serve with lime wedges.
Bon Appétit | October 2011, By The Bon Appétit Test Kitchen
Yield: Makes 3 servings, Active Time: 20 minutes, Total Time: 40 minutes
Braising leeks brings out their buttery texture. Serve them alongside broiled fish or roast chicken.
- 3 medium leeks (about 2 1/2 pounds)
- 1 ½ Tbsp. extra-virgin olive oil, divided
- ½ Tbsp. unsalted butter
- ¼ tsp. kosher salt and freshly ground black pepper
- 1/8 cup dry white wine
- ½ cup water
- ½ cup chicken stock
- Fresh sprigs thyme
- 1 Tbsp. chopped flat-leaf parsley, divided
- ½ Tbsp. coarse-grained Dijon mustard
- ½ Tbsp. white wine vinegar
- 1 hard-boiled egg, whites and yolks separated and chopped
- Heat oven to 425°F. Trim dark-green tops from leeks, leaving root end intact. Remove tough outer layer. Starting 1″ above root end, halve leeks lengthwise. Wash leeks, making sure to clean all sand from between layers. Dry slightly on paper towels.
- Heat 1 tablespoon oil and butter in a large, deep ovenproof skillet over medium heat. Add leeks, season with salt and pepper, and cook, turning occasionally, until light golden in spots, about 5 minutes. Add wine and cook until almost all liquid is absorbed, 3–4 minutes. Add water, chicken stock, thyme, and 1/2 teaspoon salt. Bring to a boil. Transfer skillet to oven. Bake until leeks are tender, about 20 minutes.
- Meanwhile, whisk 1 tablespoon parsley, Dijon mustard, vinegar, and remaining 2 tablespoons oil in a small bowl. Season vinaigrette to taste with salt and pepper.
- Transfer leeks to a platter, drizzle with vinaigrette, top with eggs, and garnish with remaining 1 tablespoon parsley.
Bon Appétit | October 2008, By Molly Wizenberg
Yield: Makes 1 cups
Serve warm with fillets of salmon, in scrambled eggs or pasta, or on crostini with goat cheese.
- ¼ stick unsalted butter
- 2 large leeks (white and pale green parts only), halved lengthwise, cut crosswise into 1/4-inch-thick slices
- 1 Tbsp. water
- ¼ tsp. salt
- Melt butter in large pot over medium-low heat. Add leeks; stir to coat. Stir in water and salt. Cover pot; reduce heat to low. Cook until leeks are tender, stirring often, about 25 minutes. Uncover and cook to evaporate excess water, 2 to 3 minutes. Serve warm.
- DO AHEAD: Can be made 1 week ahead. Keep chilled. Rewarm before using.
Grilled Figs with Basil Olive Oil
Via: The Spice and Herb Bible, By: Ian & Kate Hemphill
Yield: 6 as a starter
- ½ cup (125 mL) firmly packed fresh basil leaves
- ½ cup (125 mL) olive oil
- ¼ tsp. (1 mL) freshly squeezed lemon juice
- Pinch salt
- 12 fresh ripe figs
- Balsamic vinegar (aged if possible)
- 12 very small fresh basil leaves
- For the basil oil, place basil leaves, oil, lemon juice and salt in a food processor, or pound in a mortar and pestle.
- Transfer to a small saucepan and heat gently for 5 minutes to kill any bacteria in the basil and release the flavor.
- Allow oil to rest overnight, then strain through a fine sieve.
- Heat a grill to medium.
- Cut crossways into each fig, and pull down “petals” into a star shape.
- Place on grill for 5 minutes, or until just beginning to brown.
- Serve figs with a drizzle of basil oil and a few drops of balsamic vinegar and top each with a basil leaf.
If you can’t find fresh figs, try the basil oil on sweet grilled vegetables, other fruits, caramelized onions, as a spread for a sandwich, you name it.
Basil oil will keep for 2 weeks in the refrigerator.
Lime, Garlic, and Oregano Mojo
Epicurious | May 2002
By: Douglas Rodriguez, Nuevo Latino
Yield: Makes approximately 2 1/2 cups
A must for grilled red meats. Try it with flank steaks, T-bones, sirloin steaks, or lamb.
- ¾ cup olive oil
- 1 ½ cups freshly squeezed lime juice
- 3 Tbsp. minced garlic
- 1 tsp. ground cumin
- ½ cup chopped fresh oregano leaves
- Salt to taste
With a wire whisk, blend the olive oil, lime juice, garlic, cumin, oregano, and salt in a mixing bowl. Keep refrigerated for up to 2 days.
Sage Shortbread with Goat Cheese
Via: The Spice and Herb Bible, By: Ian & Kate Hemphill
Yield: About 25
These tasty shortbreads are also an excellent platform for rich, soft, smelly cheeses, as the astringency of sage balances rich, fatty flavors. For an impressive, festive canapé, you could add a dollop of cranberry sauce, a small piece of pecan and top with a small piece of deep-fried sage leaf. The dough can be frozen for up to 3 months, and the shortbread will keep in an airtight container for up to 1 month.
- 3 ½ oz. (100 g) blue cheese
- 1 ½ cups (375 mL) all-purpose flour, sifted
- 2/3 (150 mL) butter
- 3 Tbsp. (45 mL) finely chopped fresh sage (or 4 tsp./20 mL dried)
- 2 oz. (60 g) pecans, shelled and chopped
- 3 ½ oz. (100 g) soft, spreadable goat cheese (chevre)
- Blend blue cheese, flour, butter and sage in a food processor until a sticky dough forms.
- Turn out and work pecans into dough. Divide dough in half and roll into logs about 2 inches (5 cm) in diameter.
- Wrap tightly in plastic wrap and refrigerate for 30 minutes (the rolls must be very firm before baking). Meanwhile, preheat oven to 350F (180C).
- Remove plastic wrap and cut rolls into ¼ inch (0.5 cm) slices. Place slices 1 inch (2.5 cm) apart on a baking sheet.
- Bake for 10-15 minutes, or until golden. Let cool on a wire rack.
- To serve, top each shortbread with a small amount of goat cheese.
Fried Sage Leaves
If you’ve never had fried sage leaves as a garnish on your soup or pasta you’re missing out. They’re delicious, healthy, and quite easy to make. Simply fry them in nourishing deep yellow pastured butter from a local farm and you’ve got yourself something special. I always have to fry up extra because I snack on them while dinner is finishing up!
- 1 large nob of unsalted butter, about 1/3 cup, (preferably organic pastured butter)
- A handful of fresh sage leaves, any size works, the small ones are less intense than the big ones
- A sprinkling of freshly ground sea salt
- Melt butter in cast iron skillet over medium heat. When butter is melted, throw in the sage leaves, cook, stirring occasionally until they stop sizzling. Remove from pan and cool on a plate.
- You’ll be left with sage brown butter in your skillet, which is quite a treat itself. It’s wonderful drizzled on top of soup or pasta, and is at it’s best when enjoyed over pumpkin or butternut squash ravioli.
Sun Dried Tomato Thyme Muffins
By: Marge Clark, The Best of Thymes
Yield: 12 Muffins
- 2 cups flour
- 1 Egg
- 1 Tbsp. baking powder
- ¼ cup olive oil
- ½ tsp. salt
- ½ cup grated Parmesan cheese
- ¼ tsp. black pepper
- 1/3 cup sun-dried tomatoes,* chopped fine
- 1 cup milk
- 2 tsp. fresh thyme, chopped
- Preheat oven to 375F. Spray 2 1/2″ muffin cups with non-stick vegetable shortening spray.
- In a large bowl, combine the flour, baking powder, salt, and pepper. Set aside.
- In a second bowl, whisk together milk, egg, and oil until smooth. Add the cheese, tomatoes, and thyme and blend thoroughly.
- Add dry ingredients and stir until blended.
- Spoon into muffin cups, filling 2/3 full.
- Bake for about 20 minutes, until tester comes out clean. Serve warm.
*If tomatoes are packed in oil, remove from oil, rinse under running water, and pat dry before chopping.
Lemon Thyme Cookies
Yield: 3 Dozen
- ¼ lb. butter
- ¾ cup sugar
- 1 Whole egg, beaten
- ½ tsp. vanilla extract
- 1 Tbsp. milk or cream
- 1 tsp. grated lemon zest
- 3-4 Tbsp. fresh thyme leaves, finely chopped
- 1 ¼ cups flour
- 1/8 tsp. salt
- ¼ tsp. baking powder
- Preheat oven to 350F. Cream butter, gradually adding sugar, and beat until light.
- Add egg, vanilla, and milk and blend thoroughly. Blend in lemon zest and thyme.
- Mix flour, salt, and baking powder and sift into butter mixture. Blend well.
- Arrange by teaspoons on greased cookie sheet and bake 8-12 minutes, until lightly brown.
Sautéed Chicken Breasts with Creamy Chive Sauce
From Eating Well: The Eating Well Healthy in a Hurry Cookbook (2006)
Yield: 4 Servings
Here’s a sauce so delicious, it’s missing only one thing: a little crunchy bread to dip in it. Make It a Meal: Serve with steamed asparagus or cauliflower, mashed potatoes or orzo pasta, and a glass of Vino Verde.
- 4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat
- 1 tsp. kosher salt, divided
- ¼ cup plus 1 tablespoon all-purpose flour, divided
- 3 tsp. extra-virgin olive oil, divided
- 2 large shallots, finely chopped
- ½ cup dry white wine
- 1 ¾ cup chicken stock or broth
- 1/3 cup sour cream
- 1 Tbsp. Dijon mustard
- ½ cup chopped chives, (about 1 bunch)
- Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about ½ inch.
- Season both sides of the chicken with ½ tsp. salt. Place ¼ cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.
- Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, stock/broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.
- Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.
This centuries-old preparation is specific for coughs and congestion, especially when there is lots of mucus stuck in the lungs.
- Hyssop (fresh or dried) Buy dried hyssop here
- Good quality honey
- Apple cider vinegar
- Jar with a plastic lid
- Fill a jar lightly with chopped fresh hyssop herb. (If using dried hyssop just fill the jar half way with hyssop.)
- Next fill the jar about 1/3 of the way full with honey. (For a sweeter and thicker preparation fill the jar half full with honey.)
- Then fill the jar the rest of the way with the vinegar.
- Vinegar can corrode a metal lid, so you’ll need to cover it with a plastic lid, or place a barrier between the metal lid and the liquid.
- Place a label on it and let it sit for 2-4 weeks.
- Strain it well. Label and bottle!
Take by the tea or tablespoon, a few times a day depending on severity of cough or congestion.
Oxymels will keep for a long time. You can keep this in the fridge for longer preservation (I never do though and it lasts for the entire winter).
Honey Glazed Carrots with Hyssop
Try this recipe with 2 Tbsp. fresh hyssop flowers when available.
- Young carrots, about 1 bunch, scraped and thinly sliced
- 1 cup chicken stock
- 1 Tbsp. honey
- 1 Tbsp. unsalted butter
- 1 Tbsp. finely chopped fresh hyssop leaves or flowers
- salt and freshly ground white pepper to taste
- a few hyssop sprigs and/or flowers to garnish
- In a saucepan, combine the carrots, stock, honey, butter and salt and pepper. Bring to a simmer over medium heat. Cover and cook over low heat until the carrots are tender and the liquid is a syrupy glaze, about 20 minutes or so. Be careful that it does not burn. Adjust seasoning (salt and pepper) to taste. Toss the carrots with hyssop, garnish and serve immediately.
Compound Herb Butter
- 1 medium scallion, finely chopped
- ¼ cup packed fresh salad burnet leaves, finely chopped (after measuring)
- 1 Tbsp. fresh lemon juice
- ¼ tsp. salt
- ¼ tsp. black or white pepper
- ¼ tsp. dry mustard
- ½ cup unsalted butter, softened
- You can blend and chop by hand or combine the scallion and herbs in a food processor. Add lemon juice, salt, pepper, mustard, and butter. Mix together very thoroughly. Transfer to waxed paper or plastic wrap and roll into a log about 1 inch in diameter and 7 inches long. Freeze until ready to slice and use.
Makes great tea sandwiches for an afternoon tea, especially when used with fresh whole leaves.
Crepes with Savory
- 1 cup wholemeal plain flour
- 1 teaspoon ground savory or 2 teaspoons dried savory
- 2 eggs
- 2 tablespoons oil
- buttermilk, milk or water
- Combine all ingredients, using enough liquid to make a thin creamy batter.
- Heat a frying pan and grease lightly.
- Pour in enough batter to lightly coat the base of the pan. Cook until bubbles break on surface, turn over and cook for a few seconds on reverse side.
- Stack and keep warm.
- If liked, sprinkle each crepe with grated cheese as you build the stack.
Onion, Corn and Potato Soup with Burnet Puree
This is a rich and comforting soup, with the Burnet puree adding a refreshing accent.
- 3 Tbsp. butter
- 3 large yellow onion, chopped
- 3 1/2 cups chicken stock
- 1/4 tsp. mace
- 1 1/2-3/4 cups milk
- 3 medium russet potatoes, peeled and diced
- 1/2 tsp. minced garlic
- kernels from 2 ears of yellow corn
- salt and pepper
- 1/3 cup Burnet leaves
- Sprigs of Burnet for garnish
- Melt 2 tablespoons of the butter in a soup pot. Slowly sauté the onion until golden.
- Add the chicken stock, mace and milk and potatoes. Raise the heat until the mixture simmers, cover and cook until the potatoes are soft.
- Add the garlic.
- Puree the soup until smooth.
- In another pan, sauté the corn kernels in the remaining tablespoon of butter. Sprinkle with a pinch of salt.
- In a separate container combine the Salad Burnet and 1/3 cup of the pureed soup. Puree this mixture until blended but there are still some flecks of green visible.
- Add the corn to the pot of soup and heat through.
- Adjust salt and pepper, and add more milk if the soup is too thick.
- Ladle the soup into individual bowls, and using a spoon, decorate each portion with the pureed green mixture: swirls, hearts, lettering – whatever is fun. Garnish with sprigs of whole leaf Burnet.
Pork Fillets with Bergamot Sauce
Yield: 2 servings
- 2 large pork filets
- 5 Tbsp. butter
- 2 shallots, finely chopped
- 2 ½ Tbsp. flour
- ½ cup chicken or pork stock
- 4 Tbsp. dry white wine
- 3 ½ Tbsp. chopped bergamot leaves
- salt & pepper to taste
- 1 Tbsp. cream
- Preheat oven to 400 degrees.
- Wash the pork filets. Pat dry and season with salt and pepper and rub with half the butter. Roast in a shallow greased baking pan for 25 minutes.
- Allow to rest 5 minutes before slicing. Arrange slices on a warmed serving dish.
- Prepare the sauce while the fillets are in the oven. Sweat the shallots in half the butter until soft. Stir in the flour and cook for about 1 minutes stirring all the time. Whisk in the stock. Simmer until it thickens, stirring occasionally. Then slowly add the wine and 3 Tbls. of chopped bergamot. Simmer for several minutes then season to taste. Remove from heat and stir in cream, pour over pork slices and garnish with remaining chopped bergamot.
Gai Pad Bai Gaprow
(Chicken Stir-Fry with Holy Basil)
Gourmet | April 1996
Yield: Serves 6 as part of a rice based meal
- 1 pound skinless boneless chicken breast
- 1 Tbsp. vegetable oil
- 3 garlic cloves, chopped fine
- 2 small fresh red or green Thai (bird) chilies or serrano chilies, or to taste, seeded and minced (wear rubber gloves)
- 1/4 cup chicken broth or water
- 1 Tbsp. Asian fish sauce (preferably naam pla)
- 2 tsp. sugar
- 1 tsp. soy sauce
- 1/4 tsp. freshly ground black pepper
- 1 1/2 cups loosely packed fresh holy basil leaves, washed well and spun dry
- 2 Tbsp. fresh lime juice or to taste
- Thai Sticky Rice or Thai Jasmine Rice
- Freeze chicken, wrapped in plastic wrap, 30 minutes to facilitate slicing. Cut chicken lengthwise (along grain) into thin slices and cut slices lengthwise into thin strips. Cut strips crosswise into 2-inch pieces.
- Heat a wok or heavy skillet over high heat until hot. Add oil and heat until hot but not smoking. Add garlic and stir-fry until golden. Add chicken and cook, stirring constantly to prevent sticking, until all chicken is opaque white, 3 to 4 minutes.
- Add chilies, broth or water, fish sauce, sugar, soy sauce, and black pepper and stir-fry until combined. Add holy basil, stir-fry until basil is wilted but still green. Stir in lime juice.
- Serve chicken with rice.
Cilantro Lime Shrimp Recipe
Prep time: 5 minutes
Cook time: 15 minutes
Yield: Serves 3-4.
If you are using frozen shrimp, defrost them by placing them in a bowl of ice water or cold water. Adding a little salt to the water will help the shrimp retain their briny flavor.
- 2 Tbsp. high smoke point oil such as grape seed oil, or canola oil
- Serrano Chile (more if you like it spicy, or just a fraction of one if you want less heat), sliced into thin rings
- 1-2 garlic cloves, sliced thinly
- 1 pound shrimp, peeled and deveined
- ¼ cup chopped cilantro
- 1-2 Tbsp. lime juice
- Place a large sauté pan or a wok over your strongest burner on high heat. Let the pan heat up for a minute and then add the oil. Use a high smoke point oil since you will be cooking the shrimp on very high heat. Let the oil heat until it’s shimmering. If it starts to smoke, remove the pan from the heat for a moment.
- Add the chiles to the pan and toss to coat with oil. Cook 30 seconds. Add the shrimp and garlic to the pan and sprinkle with salt. Toss to coat with oil. Let the shrimp cook undisturbed for 1 minute before tossing again so they get a little bit of a sear. Stir-fry until cooked through, about 2-3 minutes.
- Turn off the heat and mix in the cilantro, then the lime juice.
Serve hot or at room temperature. Serve alone, over rice, or in a folded heated flour or corn tortilla.
- 1bunch cilantro
- 4 cloves garlic
- 1 ½ ounce pine nuts, walnuts, or pecans
- ¼ cup olive oil
- ¼ cup grated Parmesan
- Salt and pepper
- Put the cilantro in a food processor and pulse until chopped. Add the garlic and nuts and pulse to combine. Add about half the olive oil and blend until a paste begins to form. Add remaining olive oil and Parmesan cheese.
- Taste, season with salt and pepper, and add nuts, garlic, parmesan, salt or pepper as needed. Toss with pasta or serve on toasted bread.
Quick Cucumber and Shiso Pickles
- ¼ cup sugar
- ½ cup apple cider vinegar
- 3 Tbsp. mirin***
- 1 Tbsp. salt, preferably sea or kosher
- 5 small cucumbers
- 8 Shiso leaves (or substitute basil)
- Put sugar, vinegar, mirin and salt into a non-reactive bowl. Whisk until the sugar and salt are dissolved.
- Slice cucumbers as thinly as possible. (To seed or not is up to you and what you found at the market).
- Gather the Shiso leaves like a deck of cards, roll into a tube and slice, chiffonade-style, like you would with basil.
- Add cucumbers and Shiso to the marinade and stir. Try to cover the vegetables with the marinade. It’s okay if the liquid doesn’t submerge the cucumbers. They will break down and get smaller as they marinate.
- Put the mix in the fridge and let marinate for at least 4 hours. Mix a couple of times if you can, but it’s okay if you don’t. Once pointed in the right direction, cucumbers tend to take care of themselves.
Serve, icy cold out of the fridge if you can.
***If you don’t have mirin, here are a few substitutions: dry sherry, sweet Marsala, or dissolve a small amount of sugar in a little white wine or sherry, perhaps a ¼ teaspoon of sugar to ¼ cup white wine.
Shiso Garlic Soy Sauce
- 10 Shiso leaves, rinsed and pat dry
- 3 cloves garlic, thinly sliced
- 4 Tbsp. soy sauce (or until it covers other ingredients)
- Wash Shiso leaves and pat completely dry
- In an air-tight container, add Shiso, sliced garlic, and soy sauce. Keep in the fridge for at least 1 day before you use it.
- Keep the container in the fridge and use as you would with regular soy sauce for an added zip!
Penne with Fennel & Chives
- penne pasta, cooked per package directions, rinsed and drained
- spring onions, sliced into 2-inch pieces
- steamed broccoli florets
- pepperoncini, chorizo, or kielbasa sliced (optional)
- 1 Tbsp. olive oil
- ¼ cup finely chopped fennel leaves
- 1 garlic clove finely minced
- 2 Tbsp. finely chopped chives
- 1 Tbsp. sweet paprika
- salt to taste
- Heat the olive oil in a pan, add the fennel leaves, garlic, & chives, sauté till aromatic; add the rest of the ingredients, stir well, adjust flavors to taste.
- Can be served hot, cool or at room temperature garnished with fennel leaves and chives.
Fish Roasted on Fennel Fronds
- 4 fish fillets (halibut, cod or other white fish)
- ½ cup fresh lemon juice
- ½ cup olive oil
- 1 tsp. salt
- 1 tsp. chopped fresh chives
- fennel fronds
- olive oil
- Combine the lemon juice, olive oil, salt and fresh chives in a shallow dish large enough to hold the fish and whisk together. Add the fish and turn to coat. Cover and refrigerate for about an hour.
- Preheat oven to 500. Place fennel fronds on baking sheet and spread out in a thin layer. Sprinkle with a little water and a little olive oil. Place fish on top. Roast fish in the middle rack of your oven for about 10 minutes per inch (mine took about 20 minutes) or until cooked through.
Strawberry Sorrel Smoothie
- 1 cup sorrel leaves
- ¾ cup strawberries, fresh or frozen
- ½ banana, fresh or frozen
- ¼ cup coconut milk, or 1 tablespoon shredded coconut (almond milk is good, too)
- 1 cup water
- 1/16 tsp. of Stevia (or honey)
- 1-2 ice cubes, to thicken if necessary
- Place ingredients into a blender until smooth and creamy. Thin with water or thicken with ice if desired. Enjoy!
French Sorrel Alfredo
Adapted From: http://www.lidiasitaly.com/recipes/detail/1159
- 1 teaspoon kosher salt, plus more for pasta pot
- 1 pound dried fettuccine (or pasta of choice, egg noodles are a traditional option)
- 2 cups heavy cream, or half-and-half
- 4 tablespoons unsalted butter
- 1 handful of fresh French Sorrel, roughly chopped
- Chopped fresh chives
- ½ cup grated Grana Padano, (or Parmigiano-Reggiano)
***This dish is wonderful with sautéed, shredded chicken
- Bring a large pot of salted water to boil for pasta. When you are ready to begin the sauce, slip the fettuccine into the water.
- Combine the cream, 1 cup pasta cooking water, the butter, French Sorrel, and half of the grated cheese in a large skillet over medium heat. Stir to melt the butter and bring just a simmer. Let simmer lightly for a minute or two, so the cream infuses the sorrel.
- When the fettuccine is al dente, transfer it directly to the skillet with the simmering sauce. Season with the salt and return to a simmer. Simmer, tossing with the tongs, just until the sauce begins to coat the pasta, another minute or two. Remove from heat, sprinkle with the remaining grated cheese, chives, and toss. Serve immediately.
French Sorrel Soup
By Eve Hill-Agnus
Serves 2-4 Depending on if it’s a starter or main course (always a starter at my grandmother’s house)
- 1-2 tablespoons butter
- 1 large onion, diced (or 1 leek, white part only, chopped)
- 2 medium potatoes, peeled and diced
- 2 cups water
- 1 large bunch chard, stemmed and chopped
- 2 bunches sorrel, stemmed and chopped (about 2 dozen leaves)
- 1-2 cups milk
- Salt and pepper to taste
- Pinch of nutmeg, optional
- Dollop of crème fraîche or sour cream, optional
- Heat the butter in a soup pot. Add onion and potato, and sauté over medium-high heat until lightly browned, about 5-8 minutes. Add water, chard and sorrel and several pinches of salt to the pot. After the greens have wilted, simmer for about 10 minutes.
- After simmering, puree soup with an immersion blender or in a regular blender or food processor. Return pot with pureed soup to stove and over medium heat, stir in one cup of milk. Add more milk or water until the soup reaches a desired consistency (it is usually served rather thin). Season to taste with more salt, pepper and a pinch of nutmeg, if you desire. Serve with a dollop of crème fraîche or sour cream, if you wish.
Courtesy of Debi Kuhn
Exactly what it sounds like, this tea is brewed by our own lovely sun. Though it takes a bit longer, you will not be disappointed! The slow brewing brings out the more delicate floral flavors that are sometimes lost with traditional brewing.
You will need:
- A glass container, preferably with a lid (such as a mason jar), or you can use cling wrap to cover it.
- Tea and herbs
- Water (filtered is best)
- A sunny day
- Thoroughly clean your glass container.
- Gather your ingredients in a tea bag, tea ball, or loose in the jar and strain off later
- Place in jar and fill with water
- Cover and place in a sunny spot for at least 3 hours, but no more than 5
- Watch as the sun infuses your tea
- Serve over ice and store in the refrigerator
Note: This tea will not keep as long because the water was not boiled, so be sure to drink within a couple of days!
Serving Idea for a Quart Sized Mason Jar:
- 2 Tbsp. black tea
- 2 Tbsp. bruised spearmint
- 1 tsp. bruised lemon balm
- Sliced orange or lemon to taste
- To sweeten, add honey or sugar after brewing
Lemon Balm Mosquito Repellant
Courtesy of Mother Earth News
Lemon balm (Melissa officinalis) leaves are nearly 38% citronellal, the active component used to repel most biting insects. Take a handful of fresh lemon balm, crush, and rub against exposed skin.
Sleepy Time Herbal Syrup
Courtesy of thenerdyfarmwife.com
- Place about 3/4 cup lemon balm leaves into a small pot and add enough water to just cover the leaves. Simmer, covered partially, until the liquid is reduced by half.
- Strain out & compost the leaves.
- While still quite warm, measure out 1/2 cup of the concentrated tea and stir 1/4 cup raw honey into it. Add more honey to taste, if you wish.
- You can make larger or smaller batches – keeping a ratio of 2 parts lemon balm infusion to 1 part honey.
- Dose by the spoonful at night to help calm and relax everyone from children to adults. (Keeping in mind that honey should not be given to infants under one year old.)
***This syrup can be stored in the refrigerator for up to three weeks.
Courtesy of thenerdyfarmwife.com
- Moisten cosmetic clay with lemon balm tea to dab on blemishes and bug bites as needed.
Crystallized Mint Leaves
Gourmet | August 1997
Yield: Makes 1 1/2 cups
Can be prepared in 45 minutes or less, but requires additional unattended time.
- 1 large egg white
- 1 tablespoon water
- 1 cup fresh spearmint or lemon balm leaves
- 1/4 cup superfine granulated sugar
- Beat an egg white with a tiny bit of water
- Dip leaves in egg mixture
- In a bowl, toss leaves with sugar
- Lay on a parchment lined baking sheet
- Let leaves stand about 6 hours, or until dry
- Or, speed up the process by putting them in a 170F oven until they look dry but not browned. Check after 20 minutes and every 5 to 10 after that.
***Leaves may be made 1 day ahead and kept in an airtight container at room temperature.
Raspberry Leaf Tea
To Brew: Pour 8 ounces of boiling water over 1 tablespoon of Raspberry Leaf. Steep, covered, for at least 5 minutes and drink as regular tea.
For a gallon of cold raspberry leaf tea, use ¾ to 1 cup of raspberry leaf per gallon of boiling water. Bring a gallon of water to boil, turn off heat, add ¾ to 1 cup raspberry leaf, and any sweetener if you’d like, stir, then cover. Leave to steep for a few hours or overnight (for a strong tea). Strain and refrigerate.
Anise Hyssop Cocktail
Courtesy of Scott Beattie’s book Artisanal Cocktails
- Slice the leaves into long, thin strips and shake them over ice with vodka and a berry-infused simple syrup. Serve the drink with seltzer water and garnish with more of the leaves and blossoms.
Anise Hyssop Syrup
Courtesy of backyardpatch.blogspot.com
- 20 leaves (1 handful) anise hyssop
- 1 cup sugar
- 1 cup water
- Combine all ingredients in small saucepan over high heat. Bring to a boil. Remove from heat and let steep for 30 minutes. Strain and refrigerate.
You must make a syrup with sugar, not honey to make cough drops, but you can use raw sugar or brown sugar instead of white sugar and it will work just as well.
- Instead of pouring your strained hot syrup into a bottle, keep boiling it. Every minute or so, drop a bit into cold water. When it forms a hard ball in the cold water, immediately take off the heat.
- Pour your very thick syrup into a buttered flat dish.
- Cool, then cut into small squares.
***A dusting of powdered sugar will keep them from sticking. Store airtight in a cool place.
Lemon Balm Sorbet
- 4 cups water
- Handful of fresh lemonbalm
- Handful of fresh spearmint
- Juice of 2 oranges
- 1 Tablespoon fresh lemon zest, finely grated or minced
- 1.75 cups granulated sugar
- Place all ingredients in a large pan over high heat. Bring to a boil, stirring often to dissolve the sugar.
- Remove pan from heat and cover. Steep lemonbalm and spearmint for 10 minutes.
- Remove lid and allow the mixture to cool to room temperature. Strain the liquid and discard the leaves.
- Pour mixture into an ice cream maker and freeze according to manufacturer’s directions.
- Serve immediately or freeze in an airtight container.
Watermelon with Lime-Mint Syrup
Epicurious | June 2007
Yield: 8 servings
Active Time: 20 minutes
Be sure to start this recipe at least 1.5 hours ahead so the components have time to cool. Mix up the syrup and chill until it is cold. Cut the watermelon into wedges and refrigerate. Just before serving, chop the mint and stir it into the syrup, then drizzle the syrup over the fruit.
- ¼ cup sugar
- ¼ cup water
- 2 teaspoons finely grated lime zest
- ¼ cup fresh lime juice, from the above grated limes
- 1 small watermelon, preferably seedless, cut into thin wedges
- 2 tablespoons fresh spearmint, finely chopped
- In small bowl, whisk together sugar and ¼ cup hot water until sugar is dissolved. Stir in lime juice and zest. Cover and refrigerate until cool, about 1.5 hours. (Syrup can be made ahead and chilled, covered, up to 3 days.)
- Slice watermelon, refrigerate until cold, about 1.5 hours. (Melon can be sliced and chilled up to 12 hours ahead.)
- As close to serving time as possible, stir mint into syrup and drizzle over melon wedges. Serve chilled.
Mustard Aioli-Grilled Potatoes with Fines Herbes
Epicurious | May 2013
By Bobby Flay with Stephanie Banyas and Sally Jackson
Yield: Serves 4 to 6
- 1/2 cup mayonnaise
- 2 garlic cloves, smashed to a paste
- 1 heaping tablespoon Dijon mustard
- 1 heaping tablespoon whole grain mustard
- Kosher salt and freshly ground black pepper
- 2 1/2 pounds baby Yukon gold potatoes, scrubbed
- 2 tablespoons finely chopped fresh flat-leaf parsley leaves
- 1 tablespoon finely chopped fresh chervil
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped fresh tarragon
- Whisk together the mayonnaise, garlic, and both mustards in a small bowl; season with salt and pepper. Cover the aioli and refrigerate for at least 30 minutes and up to 1 day.
- Put the potatoes in a pot, cover with cold water by 2 inches, and add 2 tablespoons salt. Bring to a boil over high heat and cook until a skewer inserted into the center of a potato meets some resistance, 15 to 20 minutes. Drain well and let cool slightly.
- Heat your grill to medium for direct grilling.
- Put the potatoes in a large bowl, toss with the aioli, and season with salt. Grill until golden brown on all sides, about 8 minutes.
- Transfer the potatoes to a platter, sprinkle with the fresh herbs, and season with salt and pepper.
Chicken Sauté Fines Herbes
Epicurious | December 1959
By James A. Beard
Yield: Serves 4
- 3 1/2 to 4 pound chicken, quartered
- 4-6 tablespoons butter
- Salt, freshly ground pepper
- 1 tbsp. parsley
- 1 tsp. chervil
- 1 tsp. Lovage
- 1 tsp. French tarragon
- 1 tsp. dill
- 1 cup white wine
- Brown the chicken pieces in the butter, turning each piece to color evenly. When pieces are browned, add salt and pepper to taste and 1/2 to 3/4 cup white wine. Cook gently until tender.
- Finely chop herbs. Five minutes before removing the pan, add Lovage, French tarragon and dill.
- Add a little additional wine if necessary and turn the chicken pieces to bathe them well with the herb mixture. Remove chicken to platter and pour pan juices over it.
- Top with finely chopped parsley and chervil.
***Feel free to substitute chicken breasts or any available cuts in this recipe.
Mussels with Garlic and Fines Herbes
Epicurious | May 2000
Yield: Serves 4
- Special Equipment: Coffee filter or cheesecloth
- 3 pounds mussels
- 1 1/2 cups white wine
- 4 shallot lobes, sliced thin
- 1 bay leaf
- 2 tablespoons olive oil
- 2 cloves garlic, sliced thin
- 1 tablespoon chopped flat-leaf parsley leaves (about 3 sprigs)
- 1/2 tablespoon chopped chervil leaves (about 4 sprigs)
- 2 teaspoons chopped tarragon leaves (about 2 branches)
- 1 teaspoon thinly sliced chive blades (about 3 blades)
- Clean the mussels: Scrub them well under cold running water. De-beard them, if necessary, pulling out any wiry fronds coming through the seams of the shells.
- In a large pot or deep sauté pan, combine the white wine, half the shallot, and the bay leaf. Place the mussels on top and cover with a lid. Bring to a boil over high heat to steam open the mussels, 3 to 4 minutes. You may want to give them a stir after 2 minutes to disperse the heat evenly among the mussels. When the mussels have opened (if there are a few that don’t, this is an indication that they are dead or bad — discard them), transfer them to four shallow bowls and keep warm.
- Strain the cooking liquid, through either a coffee filter or several layers of cheesecloth, into a clean pan, add the olive oil, remaining shallot, and garlic, and bring to a boil over high heat. Reduce the mixture slightly; it will condense to an opaque liquid. Taste. If it’s too salty, add a little water. Sprinkle the herbs and spoon the sauce over the mussels. Serve promptly, with a tangy baguette torn into large pieces, which you can use to soak up the broth when you’re finished with the mussels.
Salade aux Fines Herbes with Camembert
Gourmet | September 2004
Yield: Makes 6 servings
- 2 teaspoons Champagne vinegar
- 1/2 tablespoon minced shallot
- 1/2 teaspoon whole-grain mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons mild olive oil
- Your choice salad greens to serve 6
- 1/4 cup loosely packed chervil sprigs or 1 tablespoon chopped fresh tarragon
- 1 tablespoon finely chopped fresh dill
- Accompaniments: Camembert cheese at room temperature and sliced baguette
- Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified.
- Toss salad greens and herbs with dressing in a large bowl.
Savory Bread Pudding with Asparagus, Gruyère, and Fines Herbes
Bon Appétit | September 2002
Chez Betty, Park City, UT
Yield: Makes 10 first-course servings
- 1 1-pound loaf French bread, cut into 1 1/2-inch pieces
- 1 pound asparagus, trimmed, cut into 1 1/2-inch lengths
- 6 large eggs
- 2 cups whole milk
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 cups grated Gruyère cheese
- 2 cups grated Swiss cheese
- 1 cup grated Parmesan cheese
- 4 tbsp. chopped fresh parsley
- 3 tbsp. chopped fresh chervil
- 2 tbsp. chopped fresh Lovage
- 2 tbsp. chopped fresh green dill tips
- 1 tbsp. chopped fresh French tarragon
- Place bread on 2 large baking sheets. Let stand uncovered overnight to dry out.
- Cook asparagus in medium pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse under cold running water to cool. Drain well.
- Whisk eggs, milk, salt, and pepper in large bowl. Mix cheeses and Lovage, dill and French tarragon in medium bowl. Place half of bread in 13x9x2-inch glass baking dish. Sprinkle with half of asparagus, then half of cheese mixture. Pour half of egg mixture over. Repeat with remaining bread, asparagus, cheese mixture, and egg mixture. Let stand 20 minutes, pressing with spatula to submerge bread pieces.
- Preheat oven to 375°F. Bake bread pudding until brown and puffed, about 45 minutes. Sprinkle parsley and chervil over top. Cool 10 minutes.